½ cup almond butter
2 tablespoons Cofo
2 tablespoons coconut oil, melted
1 tablespoon maple syrup
1 ¼ cups dark chocolate
flakey sea salt
mini muffin tin liners
In a small saucepan over low, combine almond butter, Cofo, coconut oil, and maple syrup. Melt chocolate in the microwave: heat for 20 seconds at a time, stirring after each to prevent the chocolate from burning.
Place muffin tin liners in the mini muffin pan. Place about 1 teaspoon of chocolate in each muffin liner and swirl to coat the bottom. Place in the freezer for 10 minutes.
Spoon 1 tablespoon of filling into on top of the chocolate in each muffin liner. Freeze for 10 minutes. Top with the remaining chocolate. Refrigerate until ready to use or freeze for 10 minutes to allow the chocolate to solidify.
Makes 1 dozen almond butter cups.